DL-6CYMJ-30 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
The DQM-150 features a robust 110L inner and outer 304 stainless steel tank powered by an 11kw pure copper core reduction motor. The machine employs an automated feeding system with a 60L large-capacity hopper, transferring raw materials via a flexible screw conveyor driven by a speed-adjustable motor (0-300r/min).
The Matcha ball mill is designed for post-drying grinding of agricultural products (e.g., ground tea, Chinese medicinal materials) with advantages of low-temperature grinding (15-25℃) to retain raw material color and aroma, fine fineness (500-1000 meshes), PLC-controlled easy operation, and durable structure.
This smart electric stone mill seamlessly combines traditional low-temperature grinding with modern automated features to effortlessly produce ultra-fine, premium commercial matcha.
The DL-6CRT-40 Tea Rolling Machine is engineered for efficient and high-quality tea processing, with a generous capacity of 11 kg per batch.
The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
Introducing our premium black gold stone matcha mill grinder, designed for finer grinding, lower milling temperature, and live matcha powder demonstrations in cafes and tea shops.
Discover our newly developed granite matcha stone mill grinder, designed for low-temperature milling to preserve matcha’s vivid green color, aroma, and freshness.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
In tea leaves, the same green leaf is processed into green tea, black tea, oolong tea, etc. by controlling biological oxidation, a process also incorrectly called fermentation.
This process is more like a series of enzymatic reactions, perhaps better known as biological oxidation. The biooxidation of tea is a series of oxidation processes of catechins that are promoted by oxidase in the cell wall after the cell wall is damaged.
In the cells of tea, catechins are present in the cell fluid, and oxidase is mainly present in the cell wall, not mainly in microorganisms, so the cell wall needs to be damaged. This also naturally explains why fermented tea needs to be kneaded. According to the degree of oxidation of polyphenols, it is also divided into full fermentation, semi-fermentation and light fermentation.
In black tea, the degree of oxidation of polyphenols is very high, which is called full fermentation; the degree of oxidation of polyphenols in oolong tea is about half, which is called semi-fermentation.
For example, in black tea processing, the purpose of fermentation is to oxidize the catechins contained in the leaves. The leaf color changes from green to copper red, resulting in the unique color of black tea. After the tea liquid cell membrane is damaged, the polyphenols, amino acids and other substances in the vacuole are gradually oxidized. At the same time, due to the oxidation of catechins, some substances in the leaves undergo chemical action, resulting in the unique color, aroma and quality of black tea.
The above is the basic meaning of fermentation in Chinese tea.
Due to the variety of tea in China, the processing techniques and production methods are rich and colorful, and the definition of quality formation is different. In the production and quality formation process of some teas, in addition to the above-mentioned fermentation in the sense of biooxidation in addition to its own enzymatic reaction, In some links, microorganisms will also participate.
For example, in addition to the enzymatic effect, microorganisms are also involved in the stacking fermentation process of cooked Pu-erh tea.
After separation and research, the main microorganisms are Aspergillus niger, Aspergillus oryzae, Aspergillus claudin, Aspergillus griseus, Rhizopus, lactic acid bacteria and yeast. Nonetheless, it is still necessary for us to clearly distinguish fermentation involving microorganisms from fermentation in the sense of biooxidation. Otherwise, the conceptual ambiguity will easily lead to misinterpretation of the mechanism of tea quality formation.
